Homemade Smoked Polish Sausage

Homemade Smoked Polish Sausage

Ingredients:
7 lbs. pork butt, cut into 2" cubes
3 lbs. beef chuck, cut into 2" cubes
7 cloves garlic, zested
3 tbsp. garlic powder
2 tbsp. sea salt
2 tbsp. coarse black pepper
1 tbsp. whole mustard seeds
1 tbsp. ground mustard
1 tbsp. ground coriander
1 tbsp. ground marjoram
1 tsp. ground rosemary
1 tsp. ground nutmeg
1 tsp. curing salt
1 cup ice water
1 pkg. natural hog casings

Directions:
1. Rinse and soak the hog casings in water, making sure to rinse the inside surface as well. Let them soak at least 1 hour before needed.
2. Combine all the dry seasonings into a small bowl and set aside.
3. Cut meat into 2" cubes, placing the pork into a large bowl and the beef into a medium bowl.

4. Process the meat through a meat grinder, using a coarse grinding plate. While passing the meat through the grinder, add a piece of the beef, after every third or fourth piece of pork, so the ground meat exits the grinder, somewhat blended.
5. Add the ice water to the small bowl, containing the seasoning mixture and whisk until eveny blended. Add the zested garlic and whisk until evenly blended

6. Place the ground meat onto a large baking pan or prep surface and pour the seasoning mixture over the meat. Blend by hand, until evenly blended.
7. Stuff the sausage, by using the hog casing, slid onto the stuffing tube on either a sausage stuffer or the same meat grinder, if it has a stuffing attachment, only if a sausage stuffer is not available. (A sausage stuffer is way easier to use than a grinder with attachment)
8. Once the casing is filled, link the sausage to desired length, by squeezing and twisting the casing.

9. Smoke the sausage for 4 hours with the heat set at 200-220F. (Internal temperature after 4 hours should be 165F, to be considered cooked)
10. Vacuum seal the links and place them in cold water, to prevent shrinkage before storing in a refrigerator or freezer.

11. Sausage can be eaten cold or heated up... Enjoy!!!

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